Cleaning maps: A multi length-scale strategy to approach the cleaning of complex food deposits

Herrera‐Márquez, Otilia; Serrano-Haro, Mireya; Vicaria, José M.; Jurado, E.; Fraatz-Leál, Aylin R.; Zhang, Zhenyu J.; Fryer, P.J.; Ávila-Sierra, Alejandro

doi:10.1016/j.jclepro.2020.121254

Cited by 21 publications

(15 citation statements)

References 29 publications

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“…Therefore, fouling and cleaning processes do not occur independently; rather, they exist within a continuous cycle in industrial processes, and this cycle has significant economic and environmental consequences. , This emphasizes the need for more research studies that investigate both fouling and cleaning . Better understanding of a foulant’s structure, specifically its adhesive and cohesive forces, , as well as its composition, can help tailor a CIP cycle to meet the needs of a foulant, rather than a “one-size-fits-all” CIP protocol. − Optimized and targeted cleaning methodologies have the potential to reduce water, energy, and chemical usage.…”

Section: Introductionmentioning

confidence: 99%

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation

et al. 2022

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Fouling at interfaces deteriorates the efficiency and hygiene of processes within numerous industrial sectors, including the oil and gas, biomedical device, and food industries. In the food industry, the fouling of a complex food matrix to a heated stainless steel surface reduces production efficiency by increasing heating resistance, pumping requirements, and the frequency of cleaning operations. In this work, quartz crystal microbalance with dissipation (QCM-D) was used to study the interface formed by the fouling of milk on a stainless steel surface at different flow rates and protein concentrations at high temperatures (135 °C). Subsequently, the QCM-D response was recorded during the cleaning of the foulant. Two phases of fouling were identified. During phase-1, the fouling rate was dependent on the flow rate, while the fouling rate during phase-2 was dependent on the flow rate and protein concentration. During cleaning, foulants deposited at the higher flow rate swelled more than those deposited at the lower flow rate. The composition of the fouling deposits consisted of both protein and mineral species. Two crystalline phases of calcium phosphate, β-tricalcium phosphate and hydroxyapatite, were identified at both flow rates. Stratification in topography was observed across the surface of the QCM-D sensor with a brittle and cracked structure for deposits formed at 0.2 mL/min and a smooth and close-packed structure for deposits formed at 0.1 mL/min. These stratifications in the composition and topography were correlated to differences in the reaction time and flow dynamics at different flow rates. This high-temperature application of QCM-D to complex food systems illuminates the initial interaction between proteins and minerals and a stainless steel surface, which might otherwise be undetectable in low-temperature applications of QCM-D or at larger bench and industrial scales. The methods and results presented here have implications for optimizing processing scenarios that limit fouling formation while also enhancing removal during cleaning.

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Section: Introductionmentioning

confidence: 99%

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation

et al. 2022

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“…Tests were repeated three times. The work per area ( W b ), used to quantify the cohesive properties of the deposit, is defined as W b = 1/ A ∫ t 0 t 1 F ( t ) · dx , where F ( t ) is the measured force, A is the deposit contact area, with t 0 and t 1 are the start and end times of the experiment …”

Section: Methodsmentioning

confidence: 99%

Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits

Ávila-Sierra

Huellemeier

Zhang

et al. 2021

ACS Appl. Mater. Interfaces

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Molecular details concerning the induction phase of milk fouling on stainless steel at an elevated temperature range were established to better understand the effect of temperature on surface fouling during pasteurization. The liquid–solid interface that replicates an industrial heat exchanger (≤75°C), including four stages (preheating, heating, holding, and cooling), was investigated using both a quartz crystal microbalance (QCM-D) and a customized flow cell. We found that the milk fouling induction process is rate-limited by the synergistic effects of bulk reactions, mass transfer, and surface reactions, all of which are controlled by both liquid and surface temperatures. Surface milk foulant becomes more rigid and compact as it builds up. The presence of protein aggregates in the bulk fluid leads to a fast formation of surface deposit with a reduced Young’s modulus. Foulant adhesion and cohesion strength was enhanced as both interfacial temperature and processing time increased, while removal force increased with an increasing deposit thickness. During cleaning, caustic swelling and removal showed semilinear correlations with surface temperature ( T S ), where higher T S reduced swelling and enhanced removal. Our findings evidence that adsorption kinetics, characteristics of the foulant, and the subsequent removal mechanism are greatly dependent on the temperature profile, of which the surface temperature is the most critical one.

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“…Aziz, & Taip, 2020). These residues, containing mono–, di–, and triglycerides, as well as other hydrophobic components commonly found in high–fat meat, fried foods, dairy products, sauces, and dressings, acted as a protective barrier against the removal of foodborne pathogens (Herrera–Márqueza et al, 2020). The accumulation of FOG residues in hard–to–reach areas of meat processing machinery, including grinders, patty machines, and flakers, could lead to unpleasant odors (Brasil et al, 2020; Jiménez–Pichardo et al, 2016.…”

Section: Fat Oil and Grease (Fog) Residuesmentioning

confidence: 99%

Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface

Khalid,

Ab Aziz,

Noh

et al. 2023

J Food Process Engineering

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The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG) residues from meat processing stainless steel surfaces, compounded by limited resources and inadequate cleaning knowledge. As an innovative solution to these difficulties, alkaline electrolyzed water (AlEW), a sustainable green degreaser, is proposed to replace the traditional alkaline wash. AlEW is produced through two–chamber (membrane) electrolysis at the cathode. AlEW with a strong reducing potential (−800 to −900 mV), high pH (10.0–11.5), and high dissolved oxygen are used to remove FOG residues from meat processing stainless steel surfaces. Our comprehensive analysis highlights the advantages of AlEW as a sustainable alternative to conventional degreasers for the meat industry, including ease of use, no storage requirements, and reduced costs for wastewater treatment. Our findings underscore AlEW's potential to improve the meat industry's quality, safety, and environmental sustainability. This review contributes to ongoing discussions about sustainable food industry solutions, aligning with the 2030 Agenda for Sustainable Development goals. In conclusion, AlEW is a promising alternative to conventional degreasers, advancing sustainability in the meat industry.Practical ApplicationsThis research introduces an innovative solution to a significant challenge in the meat processing industry—effective removal of fat, oil, and grease residues from equipment surfaces. Traditional methods involving costly and environmentally harmful chemicals have drawbacks. Our study proposes the use of alkaline electrolyzed water (AlEW) as a green degreaser. AlEW, generated by passing electric current through saltwater, exhibits high alkalinity that dissolves residues efficiently. This eco‐friendly approach not only ensures thorough cleaning but also reduces costs and addresses environmental concerns. By offering a sustainable and cost‐effective alternative, AlEW has the potential to revolutionize cleaning practices in the meat industry, enhancing food safety, operational efficiency, and sustainability. This advancement holds promise for wider adoption, benefiting both producers and consumers alike.

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Cleaning maps: A multi length-scale strategy to approach the cleaning of complex food deposits

Cited by 21 publications

References 29 publications

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation

Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits

Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface

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